Tartine Country Bread, start to finish

This is my first video about making bread. The recipe is for one loaf. Fluctuations in the weather has a huge impact on the result. On hot days it's easy to over-proof the dough resulting in a loss of oven spring. Cold days can result in under-developed loaves so I found that I need to boost my starter with two feeds (am/pm) before I build the dough. Ingredients for one loaf • 350 g + 25 g filtered water at room temp • 100 g mature levain (this is fed, active starter) • 450 g all-purpose unbleached flour • 50 g whole-wheat flour • 10 g salt Equipment available on Amazon (As an Amazon Associate I earn from qualifying purchases) Lodge Combo Cooker http://amzn.to/25QExhp Masterproofing 8-inch Round Banneton http://amzn.to/1XOfgQv Frieling Brotform Oval Bread Rising Basket http://amzn.to/28sP01i EatSmart Precision Pro Digital Kitchen Scale http://amzn.to/28sO8d8 Cambro 6 qt Round Polypropylene Food Storage Container http://amzn.to/1UJWId0 Römertopf® Universal Casserole http://amzn.to/1XOi2FD Ove Glove http://amzn.to/1UJWHpu Bread Lame http://amzn.to/1Unb7jH Bowl Scraper / bench knife http://amzn.to/1UJX4k5 Kuhn Rikon Bread Knife http://amzn.to/1toNwoV Single Edge Cutter Blade http://amzn.to/1UnaE10 High-Performing Digital Food/Meat Thermometer - Lavatools Javelin/Thermowand http://amzn.to/28sPdBL